Roast Leg of Lamb with Fresh Mint Sauce
Ingredients
Lamb
- 1 5-6 lb leg of lamb, bone in
- ¼ cup (60 mL) olive oil
- 4 tbsp fresh rosemary, minced
- 4 cloves garlic minced plus 2 cloves, sliced
- Salt and pepper
Fresh Mint Sauce
- 1 cup (250 mL) fresh mint leaves, sliced
- 2 tbsp shallots, minced
- 2 tbsp sugar
- ¼ cup (60 mL) white wine vinegar
- 2 tbsp vegetable broth [Look for allergen-free, GF brands]
- Salt and pepper
Makes: 6-8 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
Instructions
- Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
- Place lamb, fat side up into a large roasting pan.
- In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
- Rub mixture into lamb, coating thoroughly.
- Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
- For sauce, combine all ingredients in a small bowl until sugar dissolves.
- Carve lamb and serve with mint sauce.
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